1 (15-ounce) can chickpeas, drained (reserve a few tablespoons of the liquid; if you prefer, use home cooked chickpeas, just plan ahead since it takes time for them to soak and cook – see How to Cook Dry Beans)
½ - 1 teaspoon salt (See Note, below.)
1/3 cup tahini (See Note, below.)
Several cloves roasted garlic (How to Roast Garlic)
Juice from 1 lemon (You can also include a bit of the lemon zest if you like.)
2 – 3 Tablespoons of the reserved liquid from the chickpeas (or water, if you prefer)
3 Tablespoons good quality extra virgin olive oil (2 Tablespoons go into the food processor, 1 Tablespoon is reserved for drizzling over the finished hummus in the serving bowl.)
Garnish is optional and the possibilities are endless; try Kalamata olives, sun dried tomatoes, or chopped fresh herbs like cilantro or parsley.